Honey Chimichurri

Let's take a handful of fresh herbs, garlic, spices, honey olive oil and white wine vinegar and create something magical together.

This wonderful recipe is packed full of so much fresh flavour and can be used to top grilled proteins, garnish tacos or used as a marinade on your next flank steak.

There are many ways to make chimichurri to make it your own. I do not use formal measurements as I like to see where the flavours take me but this is a steadfast guide that will get you to have a completely flavourful and fresh tasting Chimichurri.

WHEN TO ENJOY CHIMICHURRI?

Chimichurri pairs well with tacos, steak, sausages and many other dishes or can be used as a marinate on proteins like flat iron steak or chicken thighs.

HELPFUL TIPS

• Use the stems 🌱of your herbs as well as the leaves. There’s so much flavour packed into those stems.

• Use a blend of cilantro and parsley 🪴 (I add fresh dill and oregano 🌿 when I have it too!)

• Use how much garlic 🧄 your heart tells you to

• If you don’t like cilantro you use use just parsley

QUICK HONEY CHIMICHURRI RECIPE

INGREDIENTS:

• 1 cup of fresh diced fresh cilantro and parsley (but some oregano and dill will pop flavour )

• Garlic (I used 4 cloves)

• 1/2 cup Extra VirginOlive Oil

• 2-3 TBSP White wine Vinegar

• 1/4 tsp Chili flakes or a chili blend seasoning

• Salt & pepper to taste

• 1 TBSP honey (try Peace River Honey's Creamed Honey)

• Juice of half of a lime

DIRECTIONS

1. Dice herbs and garlic and place in a small bowl.

2. Combine remaining ingredients and stir it all together. I like to use a mortar to mull the herbs even further release the flavours.

Keep refrigerated until ready to use. Will last a few days in the fridge. Enjoy!

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